Strawberry Walnut Quick Bread with Lemon Glaze

Strawberry Walnut Quick Bread with Lemon Glaze is perfectly moist and packed full of bright fruit flavor. This recipe comes together so easily and is a perfect budget-friendly family breakfast treat.

This is a great variation on your classic quick bread recipe with a very extra special addition of lemon glaze. Best of all, the Lemon Glaze comes together so easily with only two simple ingredients. There is something so classic about the combination of strawberry and lemon. The lemon compliments the acid in the strawberry while also adding an extra element of brightness and lightness to this recipe. Walnuts add great nuttiness and texture to this bread.

Strawberries are a favorite in my household. They are not only beautiful but the sweetness and flavor is second to none. Strawberries are amazing on their own, in a yogurt parfait, in a smoothie, in a cake, smothered in a Hazelnut and Fluff Fruit Dip and especially in a quick bread. Fruits and baked goods are always a winning combination. You get the added element of moisture combined with the fact that fruit makes baked goods feel a bit lighter and makes them a bit healthier. My Nana’s “Better Than Sex” Pineapple Cake embodies everything amazing about the love story between fruit and pastries.

What’s so great about Strawberry Bread? Well, it has all of the amazing flavor and moisture that you’ve come to expect from your other favorite quick breads. Classic Cinnamon Zucchini Bread, Walnut and Cinnamon Banana Bread or Pumpkin Muffins with Eggnog Glaze are just a few of my favorites. However, Strawberry Bread is extra special and more reminiscent of a strawberry cake. It is very moist and rich yet incredibly light.

Another thing that I absolutely love about this Strawberry Bread recipe is that I can use up any older strawberries. Strawberries seem to go bad pretty quickly in my refrigerator and I really hate having to throw any away. I apply the same logic of over-ripened bananas in a banana bread recipe to this situation. The strawberries become sweeter so as long as they aren’t completely inedible, I will use them in this bread. Once this quick bread is baked and comes out of the oven, nobody will ever know that you used the ugly strawberries. 😉

This is a great budget-friendly breakfast, dessert or snack treat that the whole family will love. Everything needed for this recipe are things that are cabinet and pantry staples so I’m sure you have all of these ingredients kicking around your kitchen somewhere. And as I said, you can use up any leftover strawberries that may be looking a little worse for the wear. My favorite recipes are ones where you get creative with ingredients that would have otherwise gotten tossed. Leftover Bread French Toast Casserole with Crumb Topping is a family-favorite!

Strawberry Walnut Quick Bread with Lemon Glaze comes together in just about 10 minutes which is great for any busy person during the week. This is a great option if you need to get your breakfast prepped ahead of time. There’s nothing better than waking up in the morning and knowing that breakfast is already all set for the day ahead. When I make quick bread recipes like this, it’s a relief that the bread is there for the babies in the morning. I pack some for Anthony’s lunch bag and will leave some on Aidan’s nightstand so he can take it with him on his way to school the next morning.

Can I use frozen strawberries for this recipe?

This Strawberry Walnut Bread will come out delicious whether you’re using the freshest from the farm strawberries or you’re using up the last of your aging strawberries. You could even use frozen strawberries. If you decide to go with frozen, I would slice the strawberries, per the recipe. And then toss 2-3 tablespoons of flour in with the strawberries. This will prevent the strawberries from all sinking to the bottom of the bread once the batter is added to the baking pans. The flour will also serve to absorb some of the excess liquid from using frozen fruit.

Why are my mashed strawberries fizzing when I add in baking soda?

This is the fun part of the recipe so it’s definitely one that the kids would have fun helping out with. Making this Strawberry Walnut Quick Bread with Lemon Glaze takes me back (wayyyy back) to 6th grade Earth Science. Mr. Blair. Learning about volcanoes. It’s the same concept as making your volcano model fizz. When you use your lava colored food dye, baking soda and add in some vinegar and then, BOOM. I mean it’s not really a boom so much as it is an orange fizzy spill over the top of a glass. But you get the spirit of it.

Once the strawberries are sliced and mashed the way that you want them, you’ll add in salt and baking soda. The baking soda will react to the acids in the strawberry juices and everything will start to fizz. Don’t be alarmed or think you’ve done anything wrong. This is supposed to happen and it’s actually great for your bread. The fizziness will help the bread get a great rise to it while it bakes in the oven. And this science experiment actually helps this bread get a lighter and more airy texture.

What is the best way to store this Strawberry Walnut Quick Bread?

This recipe always disappears almost as quick as I can make it. However, I store any leftovers in an airtight Tupperware container. You can keep this container at room temperature for 3-4 days. Airtight resealable bags are also an option. Feel free to store the airtight container or bag in the refrigerator if you’d like. My family and I aren’t big on utilizing the freezer to store extras (we really should start). But you could individually seal slices in freezer bags and thaw on demand for a quick and convenient snack.

What are my baking pan options for Strawberry Bread with Lemon Glaze?

When I was making this quick bread the last time to photograph it (and of course, eat it), I used half of the batter and spread it between two traditionally sized 9×5 loaf pans. Pouring all of the batter into a 9×5 loaf pan will give you your classic sized pieces of bread. I chose to use the two pans for smaller pieces that way they were easy to grab and go for the babies.

You could use this batter for three mini-loaf pans. It bakes nicely in an 8×8 pan as well if you don’t mind smaller sized slices of bread. If you decide to use this batter to make muffins, it will give you about 12-14 muffins. Simply pour into greased muffin pan tins or cupcake or muffin liners that are lined in a muffin pan. Bake for 23 minutes or until a toothpick comes out clean from the center.

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Glazing and Garnishing Strawberry Bread

This bright, vibrant and sweet (but not too sweet) Lemon Glaze comes together with literally only two ingredients. In less than one minute, you will have a topping for your Strawberry Bread or Strawberry Muffins. All you need to do is stir 1/2 cup of powdered sugar with 2 tablespoons of fresh lemon juice and this recipe is complete. This is a very versatile glaze that you could use for so many different baked goods.

Thickening or thinning the glaze couldn’t be more foolproof. To thicken, add additional powdered sugar, if needed. If you would like a little more moisture for thinning, then just squeeze in a little more lemon juice.

If you want to add a little something special to the tops of the muffins for garnish, try some fresh strawberries or a little bit of grated lemon zest. You could also garnish with your favorite different berries, a twist of a lemon peel or a small sprig of mint.

Instructions

Preheat oven to 350°. Melt butter in microwave for 30-60 seconds. Thinly slice strawberries into a large mixing bowl. Squeeze with clean hands or mash strawberries to release the juices.

In the bowl of mashed strawberries, add salt and baking soda and stir to combine. NOTE: The baking soda will fizz when mixing with the strawberry acids. Mix in melted butter.

Add sugar, whole milk, vanilla extract and egg. Stir until combined.

Add flour and stir to combine. Mix in ¾ cup of chopped walnuts. OPTIONAL: Add three drops of pink food coloring gel and stir until the batter has reached the desired shade of pink.

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Pour batter into a greased 9×5 loaf pan. Bake for 45 minutes or until toothpick comes out clean.

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Combine the ingredients for the Lemon Glaze in a small bowl and stir until smooth. Allow bread to cool completely before drizzling with Lemon Glaze and before slicing.

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Baked Goods That You Will Love

• Warm New England Apple Crisp is everything comforting and wonderful about Fall. Cinnamon, apples, sugar, oats and butter star in a dessert that comes together very easily and is decadent, yet light and fresh.
• Peanut Butter and Jelly Banana Bread is a quick bread that is extremely moist and has all of the warmth and comfort to give this nostalgic childhood favorite a delicious makeover.
• Dark Chocolate and Almond Antioxidant Banana Bread is my favorite of all the banana bread variations. This bread is so simple and moist with deep and delicious flavors. This is definitely the bread that I have baked the most.
• Chocolate Chip Banana Bread is a classic combination that is always a big hit with the kiddos.
• The Best Banana Bread Muffins is my basic base recipe for all of the delicious banana bread variations that I make. There are so many ways to run with this recipe and make it your own.

Let me know in the comments below what your favorite quick bread is. Did you make Strawberry Walnut Quick Bread with Lemon Glaze? Drop me a comment and let me know how it came out. As always, thank you so much for supporting the Spice and Sugar Mama food blog. I appreciate everybody that reads my posts and finds my recipes!